Hippy, capitalist, guru, grocer: the forgotten genius who changed British food
Nicholas Saunders was a counterculture pioneer with an endless stream of quixotic schemes and a yearning to spread knowledge – but his true legacy is a total remaking of the way Britain eats
by Jonathan Nunn

How Coffee Farmers in Hawaii Fought Counterfeit Kona Beans
A testing method borrowed from geology helped farmers sue a slew of stores selling supposed “Kona” coffee.
By VIRGINIA HUGHES

24 Breakfast Recipes to Make You a Morning Person
Don’t rise and grind. Rise and dine.
By KRYSTEN CHAMBROT

The Trick to the Fluffiest Muffins May Already Be in Your Kitchen

Let these lemon blueberry muffins be the hit of brightness you need this dreary winter.
By Genevieve Ko

All Breakfast, All the Time
Spicy, cheesy eggs Kejriwal, broiled salmon with mustard and lemon and miso-pecan banana bread are delicious at any hour.
By MELISSA CLARK

A GOOD APPETITE
What Makes Chicken and Rice Even Better? A Little Bite.

Cooking rice on a sheet pan lets it crisp up gloriously, adding crunch to this classic weeknight pairing.
By MELISSA CLARK

Exploring Caribbean Food, Island by Island
Tavel Bristol-Joseph of Canje in Austin, Texas, is one of many chefs around the United States who are exploring their Caribbean heritage through the cooking of specific countries and islands.
By Korsha Wilson

Did a Delicious Mistake Lead to This National Dish?
Everyone agrees that sopa Paraguaya, a custardy cornbread, is one of a kind, but historians debate whether its creator was an overzealous presidential chef.

This dense and cheesy cornbread is commonly served alongside grilled meats in Paraguay.
By CHRISTINA MORALES

The Ghosts of Black Appalachia Visit Her Kitchen
In her new book, “Praisesong for the Kitchen Ghosts,” the poet Crystal Wilkinson explores her family history through cooking and recipes.
By KORSHA WILSON

The Best Bowl of Beans I’ve Ever Had
A pantry staple can be exciting, even thrilling, with a little time, care and cleverness.

By ERIC KIM

THE POUR
The Wine Heiresses Apparent

Angela Fronti, left, with two employees, Cecilia Csizmadi and Sofia Rimini. Ms. Fronti used her family’s vineyards to create Istine, now an excellent Chianti Classico estate.
By Eric Asimov